Saffron is a spice with Arab origins (Middle Eastern). It is sold in small boxes and comes in threads of about three centimeters (1 inch). It is extracted from a flower which is named in Latin as Crocus sativus.

250.000 flowers are necessary to produce half kilo (1 pound) of saffron and the flowers must be plucked by hand, this explains why saffron is the most expensive spice in the world. Luckily, it is very strong and a few small threads are enough to give flavor and color to a whole pan of certain dish.

Saffron has been used in the kitchen since 1000 B.C. The biggest producer nowadays is Spain. It is believed that saffron was introduced to Spanish lands by Phoenician merchants.

It is largely used in the Mediterranean, especially in the regions that were ruled by Arabs, like Sicily and Sardinia in Italy, and in all of Spain. It is essential in dishes like bouillabaisse; a sort of fish hotpot typical from the South of France; in delicious paella, Spanish dish prepared with rice, seafood, meats and olive oil; and gives a special coloring to the typical dish from Milan, Risotto alla milanese.